Description
These Brownie Cookies combine the rich, fudgy texture of brownies with the convenience of cookies. Featuring a double dose of cocoa powder and loaded with chocolate chips, these treats are perfect for chocolate lovers seeking a soft, chewy dessert that’s easy to make and bake in under 30 minutes.
Ingredients
Scale
Wet Ingredients
- ½ cup unsalted butter, melted
- 1 tablespoon vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- ¾ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ⅓ cup cocoa powder
- 2 tablespoons dark cocoa powder (Hershey’s special dark recommended)
Add-ins
- 4 ounces chocolate chips or chunks
- Flaky salt, optional (for topping)
Instructions
- Preheat the oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking sheet with parchment paper to prepare for baking.
- Mix wet ingredients: In a medium bowl, whisk together the melted unsalted butter, vegetable oil, and granulated sugar until smooth and well combined. Then add the eggs and vanilla extract, whisking thoroughly to incorporate for a creamy base.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, salt, baking powder, cocoa powder, and dark cocoa powder. This ensures even distribution and removes lumps in the dry mix.
- Mix wet and dry ingredients: Gently fold the dry mixture into the wet mixture, stirring just until combined to avoid overmixing which can toughen the cookies. Then fold in the chocolate chips or chunks evenly throughout the batter.
- Scoop onto baking sheet: Lightly spray a medium cookie scoop with cooking spray to prevent sticking and scoop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart. Optionally, scatter additional chocolate chips on top or sprinkle with flaky salt for a touch of crunch and flavor contrast.
- Bake the cookies: Place the baking sheet in the preheated oven and bake for 13 to 15 minutes, until the cookies are set. They may appear slightly soft in the center but will firm up as they cool.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up further before transferring them to a cooling rack to cool completely. This prevents breakage and ensures the desired chewy texture.
Notes
- Do not overmix the batter to keep cookies tender and chewy.
- Using both regular and dark cocoa powder intensifies the chocolate flavor and deepens the color.
- Flaky salt topping is optional but adds a wonderful flavor contrast that enhances the chocolate taste.
- For even-sized cookies, use a medium cookie scoop and lightly spray it to prevent sticky dough.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 80mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
